🥩 Snake River Farms Gold Wagyu Brisket – Backyard Style Perfection

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When it comes to elite BBQ brisket, few names carry as much weight as Snake River Farms. Their Gold Grade Wagyu Brisket isn’t just meat — it’s an experience. With buttery marbling, rich beef flavor, and melt-in-your-mouth tenderness, this cut transforms any backyard smoker into a championship pit. Whether you’re cooking for competition or just want to impress at home, this guide will help you smoke Wagyu the Delmarva Backyard way.

The Story Behind the Recipe

Every pitmaster remembers the first time they unwrapped a Snake River Farms brisket — that unmistakable marbling, the heft, the anticipation. For me, that moment changed the way I approach BBQ. I realized that premium meat doesn’t need fancy tricks; it just needs respect, patience, and the right amount of smoke.

This recipe is my backyard version of what many pros do on the competition circuit. No shortcuts, no gimmicks — just pure technique. From the trim and seasoning to the spritz and rest, this guide walks you through every detail so your next brisket tastes like it came straight out of a BBQ championship pit.

Why You’ll Love This Recipe ❤️

🔥 World-Class Flavor: Snake River Farms Gold Wagyu is known for its buttery texture and intense marbling.
⏲️ Low & Slow Simplicity: Perfect for backyard smokers and pellet grills alike.
🥩 Pro-Level Results: Learn the same method trusted by championship pitmasters.
💨 Rich Smoke Profile: The balance of beef consommé and apple juice adds depth and shine to the bark.

Snake River Farms Gold Wagyu Brisket – Backyard Style

🕒 Prep Time: 45 min 🔥 Cook Time: 14 hrs ⏳ Total Time: 15 hrs 🍽 Serves: 12+

Ingredients

  • 16–18 lb Whole Packer Brisket (Point + Flat)

  • Kosmos Q Texas Beef Rub

  • Coarse Black Pepper

  • 20 oz Beef Consommé

  • 6 oz Apple Juice

  • 1 Stick Unsalted Butter

Instructions

1️⃣ Prep the Brisket
Unwrap your brisket and pat the surface completely dry with paper towels.

2️⃣ Trim the Brisket
Using a boning knife, remove the silver skin and any oxidized edges. Shape it for even cooking and trim the fat cap down to about ¼ inch.

3️⃣ Season Generously
Coat all sides of the brisket heavily with Kosmos Texas Beef Rub and coarse black pepper. Let it rest 15 minutes, then lightly reseason before cooking.

4️⃣ Bring to Room Temp
Allow the brisket to sit at room temperature for about 1 hour. This ensures even cooking.

5️⃣ Set Up Your Smoker
Prepare for indirect cooking at 250°F (121°C). Use wood chunks like oak, hickory, or a mild fruitwood blend.

6️⃣ Start the Cook
Place the brisket on the smoker fat side up to allow natural basting during the cook.

7️⃣ Spritz for Moisture
Combine beef consommé and apple juice in a spray bottle. Spritz every hour to keep the bark moist and flavorful.

8️⃣ Wrap and Add Flavor
When the bark reaches a deep mahogany color, wrap tightly in foil. Add remaining spritz mixture and one stick of butter inside the wrap.

9️⃣ Monitor Closely
When the brisket’s internal temp hits 190°F (88°C), begin checking for tenderness. You’re looking for that “probe like warm butter” feel across the flat and point.

🔟 Rest and Slice
Once probe-tender, keep the brisket wrapped and let it rest for at least 4 hours in a cooler or turned-off oven. Slice against the grain with a sharp slicing knife and serve.

Pro Tips for Snake River Farms Gold Wagyu Brisket 💡

🕰 Cook by Feel, Not Temperature: Wagyu finishes faster — trust your probe, not your thermometer.
🔥 Maintain Consistent Heat: 225–250°F is the sweet spot for Wagyu. Avoid temperature spikes.
🥩 Rest is Non-Negotiable: The 4-hour rest allows juices to redistribute — it’s the secret to perfect slices.
💧 Keep It Moist: Spritzing every hour builds a glossy, flavorful bark without drying the meat.
🍽 Slice to Impress: Slice across the grain in pencil-thin cuts for that iconic “competition brisket” look.

Why This Recipe Works

Wagyu’s incredible marbling means it renders fat more evenly than standard brisket. Cooking it low and slow preserves that delicate structure, while the foil wrap with butter and consommé enriches the flavor and keeps the bark beautifully soft. The end result is a brisket that’s smoky, buttery, and insanely tender — exactly what you’d expect from Snake River Farms.

FAQ

Q: What makes Wagyu brisket different from regular brisket?
A: It has higher marbling and fat content, giving it a buttery texture and richer flavor.

Q: How long does it take to smoke Wagyu brisket?
A: Usually 10–12 hours at 225–250°F, depending on size and smoker consistency.

Q: What wood is best for Wagyu brisket?
A: Oak for classic flavor, hickory for depth, or cherry/apple for sweetness.

Q: Should I inject the brisket?
A: Not necessary with Wagyu — it’s naturally rich and juicy.

Q: How should I store leftovers?
A: Wrap tightly in foil or vacuum seal. Refrigerate up to 3 days or freeze up to 3 months.

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